EFFECT OF PRESERVATIVES ON FERMENTATION AND VIABILITY OF SUGAR‐TOLERANT YEASTS1
- 1 November 1936
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 1 (6), 517-524
- https://doi.org/10.1111/j.1365-2621.1936.tb17815.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- THE TYPES OF OSMOPHILIC YEASTS FOUND IN NORMAL HONEY AND THEIR RELATION TO FERMENTATIONCanadian Journal of Research, 1931
- The effect of hydrogen-ion concentration on the toxicity of several preservatives to microorganismsHilgardia, 1931
- Untersuchungen über osmophile SproßpilzeArchiv für Mikrobiologie, 1931
- THE EFFECT OF PRESERVATIVES ON FERMENTATION BY SUGAR-TOLERANT YEASTS FROM HONEYCanadian Journal of Research, 1930
- The Occurrence and Characteristics of Certain Yeasts Found in Fermented Honey1Journal of Economic Entomology, 1928
- Sugar-Tolerant Yeasts in Chocolate-Coated Creams1Industrial & Engineering Chemistry, 1927
- Beitrag zur Kenntnis der Honiggärung nebst Notizen über die chemische Zusammensetzung des HonigsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1910